Da Shan Jin Jun Mei Red (Black) Tea 50g

Description

Da Shan Jin Jun Mei Red (black) Tea is one of the finest products of the Chinese artisanal tradition, characterised by particularly careful and predominantly manual processing. It is produced in Fujian, near the famous Wuyi mountain area, using Camellia sinensis varieties related to those used to produce Lapsang red teas. Jin Jun Mei is generally harvested very early in the season, selecting buds and young leaves. To obtain particularly fine raw material, some producers also harvest leaves that have grown on the plant's lateral branches, which are more sheltered from direct sunlight. This particular selection helps produce leaves with delicate and complex aromatic characteristics. After harvesting, the leaves are processed by hand through a series of stages including withering, rolling and oxidation. The processing requires particular care and precise handling of the leaves, which are shaped until they take on Jin Jun Mei's characteristic thin and slightly curved form. Tasting — Sight and aroma Da Shan Jin Jun Mei red tea has small, finely processed brown leaves with numerous golden buds. Once infused, the leaves release aromas of toasted nuts, dark chocolate, rose and fragrant wood. The liquor in the cup is a deep orange with amber highlights: by carefully observing the surface of the tea against the light, it is possible to glimpse tiny particles of bai hao, the golden down covering the buds in which this tea is rich. Tasting notes GONG FU CHA The first infusion of Da Shan Jin Jun Mei red tea reveals cocoa notes and floral scents of rose, together with a sweetness reminiscent of chestnut honey. With a second infusion, toasted dried-fruit scents such as pecans, hazelnuts and almonds also emerge, along with sweet fruity notes of dates and dried figs. Good minerality can be appreciated, while the tea's body becomes denser and softer with each infusion, and the liquor takes on a deeper orange colour. With the third and subsequent infusions, prominent cocoa notes return to envelop the palate, together with sweet scents of vanilla and raw cane sugar, and a caramel aroma that lingers at the bottom of the cup. The mouthfeel is long, marked by cocoa scents and floral notes (rose and orange blossom). Place of origin Fujian, China Production After harvesting, the leaves are left to wither in the sun for a certain period, depending on the producer, before moving on to the folding stage. The leaves are then folded and rolled by hand until the oils reach the surface and the juices inside are remixed, initiating the oxidation process. Once the leaf reaches its typical brown colour, the remaining internal moisture is removed and, after a few days of resting, the tea is ready to be consumed. Preparation We strongly recommend infusing Da Shan Jin Jun Mei red tea using the traditional Chinese method (Gong Fu Cha) in a gaiwan with a capacity of approximately 150 ml. With this preparation, 5 grams of leaves can be used for multiple infusions, allowing you to best appreciate all the tea's flavour nuances. Heat the water to 90°C and begin with a 25-second infusion. Keeping the water at the same temperature, continue using the same leaves by adding more water and increasing the infusion time by 5 seconds each time (25 – 30 – 35…). This tea lasts for 6 infusions. For a more classic Western-style preparation, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 90°C for 2-3 minutes. For a better tasting experience, we suggest straining the infusion as soon as the infusion time has ended. The infusion times we suggest can, however, also be slightly modified according to your preference to obtain a more or less intense taste. Store in a cool, dry place away from direct sunlight.